Pesto Mozzarella Baked Chicken with Roasted Tomatoes

Description

Pesto Mozzarella Baked Chicken with Roasted Tomatoes is a simple yet elegant dinner that combines juicy chicken breasts, rich basil pesto, melted mozzarella cheese, and sweet roasted tomatoes. As the chicken bakes, the pesto infuses every bite with herby flavor while the mozzarella creates a creamy, golden topping. The roasted tomatoes become tender and slightly caramelized, adding brightness and natural sweetness to balance the richness of the cheese. This low-carb, high-protein meal is perfect for busy weeknights, family dinners, meal prep, or special occasions when you want something impressive without spending hours in the kitchen. With minimal ingredients and easy preparation, this recipe delivers restaurant-quality flavor straight from your oven.

Ingredients For the Chicken

• 4 boneless, skinless chicken breasts
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder

For the Pesto Layer

• ½ cup basil pesto
• 1 tbsp olive oil

For the Cheese Topping

• 8 oz fresh mozzarella cheese, sliced

For the Tomatoes

• 4 medium tomatoes, sliced thick
• 1 tsp Italian seasoning
• ½ tsp black pepper

For Garnish

• Fresh basil leaves
• Grated Parmesan cheese (optional)

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Lightly grease a baking dish.

Step 2: Prepare the Chicken

Pat the chicken breasts dry with paper towels and trim any excess fat.

Step 3: Season the Chicken

Sprinkle both sides with salt, black pepper, and garlic powder.

Step 4: Arrange in Baking Dish

Place the chicken breasts evenly in the prepared baking dish.

Step 5: Add the Pesto

Spread a generous layer of basil pesto over each chicken breast.

Step 6: Add the Mozzarella

Place slices of fresh mozzarella over the pesto-covered chicken.

Step 7: Add the Tomatoes

Arrange thick tomato slices on top of the mozzarella.

Step 8: Season the Tomatoes

Sprinkle Italian seasoning and black pepper over the tomatoes.

Step 9: Drizzle with Olive Oil

Lightly drizzle olive oil over the entire dish.

Step 10: Bake

Bake uncovered for 25–30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Step 11: Broil

For extra color, broil for 2–3 minutes until the cheese becomes golden and bubbly.

Step 12: Rest

Remove from the oven and allow the chicken to rest for 5 minutes.

Step 13: Garnish

Sprinkle with fresh basil and Parmesan cheese if desired.

Step 14: Serve

Serve warm with roasted vegetables, rice, pasta, or a fresh salad.

Tips & Notes

• Fresh mozzarella melts beautifully and creates the best texture.
• Homemade pesto adds even more flavor.
• Use evenly sized chicken breasts for consistent cooking.
• Cherry tomatoes can be substituted for sliced tomatoes.
• Let the chicken rest before serving to retain juices.

Q&A

Can I make this ahead of time?

Yes. Assemble the dish several hours ahead and refrigerate until ready to bake.

Can I use chicken thighs instead?

Absolutely. Boneless chicken thighs work very well and remain juicy.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days.

Can I freeze it?

Yes. Freeze after baking for up to 2 months.

Servings

4 servings

Nutrition (Per Serving)

• Calories: 410
• Protein: 42g
• Carbohydrates: 5g
• Fat: 24g
• Fiber: 1g
• Sugar: 3g
• Sodium: 620mg

Pesto Mozzarella Baked Chicken with Roasted Tomatoes is a flavorful, protein-packed meal that combines juicy chicken, aromatic pesto, creamy melted mozzarella, and sweet roasted tomatoes in one delicious dish. Easy enough for a weeknight dinner yet elegant enough for guests, this recipe delivers fresh Italian-inspired flavor with every bite.